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Add a photoThis recipe for Lulu’s Miso Salmon is delicious. The sweet, salty miso butter and the spicy pickled ginger enhance the rich, nutty flavor of the Scottish salmon. At Lulu & Me (253 Fifth Avenue), it is served on a bed of sautéed spinach tossed with slivers of parsnips and shiitake mushrooms. LuLu’s Miso Salmon will be featured on March 25 as “Karen’s Tuesday Special” and is priced at $23. For reservations call 212-290-2460 or visit www.luluand.me. Karen Fohrhatz Miele is chef/proprietor at LuLu & Me, NoMad’s neighborhood restaurant in the new, hot area of New York City.
Ингредиенты
- 6 6 oz. skinned filet of Scottish or North Atlantic Salmon
- Miso Butter
- ¼ lb. unsalted butter at room temperature
- ¼ lb. white miso paste
- 1 tbsp. honey
- ¼ tsp. sesame oil
- Mushroom Broth
- 3 qt water
- 1 ½ qt mixed, chopped and washed mushrooms
- 1 medium diced onion
- 1 carrot
- 3 ribs celery
- 1 clove garlic
- 2 sprigs each of parsley and thyme
- Sauce for Salmon
- 1 qt mushroom broth
- ½ c. dried porcini mushrooms
- 1 tbsp. soy sauce
- 4 tsp. rice wine vinegar
- Pickled ginger
- ¼ c. water
- ¼ c. c. rice wine vinegar
- 1/8 c. sugar
- Pinch salt
- ½ c. fresh ginger, thinly sliced and cut julienne
Инструкции
- Instructions
- Prepare mushroom broth.
- Place all ingredients in a medium saucepan.
- Bring to a boil.
- Simmer for 30- 40 minutes.
- Strain out vegetables.
- Reserve broth.
- Prepare miso butter
- Blend ingredients together until smooth
- Reserve 4 tbsp. at room temperature.
- Chill the remaining miso butter.
- Prepare pickled ginger
- Peel ginger. Slice into thin discs. Cut julienne.
- In a small saucepan, bring water, sugar and rice wine vinegar to a boil.
- Add salt and ginger.
- Remove from heat and let ginger cool in liquid.
- Preheat oven to 400
- Prepare Salmon Sauce
- Rehydrate porcini mushrooms with 1 c. hot water.
- Let stand 5 minutes.
- Strain off porcini mushroom water. Reserve.
- Chop mushrooms.
- In a medium saucepan, place chopped porcini mushrooms, 1 qt mushroom broth, and reserved porcini mushroom liquid.
- Bring to boil, simmer until sauce is reduced by half.
- There should be about 8 oz. mushroom sauce.
- Add 1 tbsp. soy sauce
- 4 tsp. rice wine vinegar.
- Keep warm.
- Prepare Salmon
- Lightly salt each salmon filet.
- Heat a heavy ovenproof skillet.
- Add 2 tbsp. canola oil.
- Sear filets skinned side up two to three minutes.
- Remove from heat. Turn each filet over.
- Brush each filet with room temperature miso butter.
- Place skillet in preheated oven for 5-6 minutes.
- Remove skillet from oven. Place salmon on warm plate.
- Pour off oil from pan. Wipe pan with paper towel.
- Add mushroom sauce. Bring to a boil.
- Whisk in 4-5 tbsp. chilled miso butter.
- Pour over salmon.
- Garnish with pickled ginger.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3509g | |
| Calories 1178 | |
| Calories from Fat 829 | 70% |
| Total Fat 94.38g | 118% |
| Saturated Fat 58.78g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1333mg | 56% |
| Potassium 1045mg | 30% |
| Total Carbs 83.0g | 22% |
| Dietary Fiber 8.6g | 29% |
| Sugars 60.14g | 40% |
| Protein 6.2g | 10% |
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